Blackened Catfish with Crawfish Étouffée Courtesy Louisiana Cookin' Two fantastic recipes in one - blackened catfish with a creole seasoning served with crawfish étouffée sauce. Cook/Prep Time: 45 MinutesServings: 2 Ingredients Catfish 2 7 to 9-ounce fresh catfish filets 8 tablespoons of butter, melted Your favorite blackened seasoning, to taste 1 spray-can of vegetable oil Crawfish Étouffée 1 large onion, chopped 1 medium bell pepper, chopped 1 stalk of celery, chopped 1/2 pound of butter 2 tablespoons flour 1 tablespoon tomato paste salt and pepper, to taste 1 to 1-1/2 cups of water 1 pound crawfish tails 1/2 cup green onions Directions Catfish Dredge each filet in 4 ounces of melted butter. Coat with blackened seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes. Serve with crawfish étouffée on top. (Recipe follows). Crawfish Étouffée In a medium sized pan, sauté the onion, bell pepper and celery in the butter a until they are tender or clear. Add the flour, and stir until the roux has a blonde color. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!